Easy Breakfast Pizza

1. Preheat oven to 450°F. Generously sprinkle a large baking sheet or 12-inch pizza pan with cornmeal. On a lightly floured surface, roll or stretch Food-Processor Pizza Dough into an 18x12-inch rectangle or 12-inch circle. Transfer dough to prepared baking sheet or pan. Sprinkle with 1/2 cup of the cheese. Bake 10 to 12 minutes or just until crust begins to brown.

2. Meanwhile, coat a 12-inch nonstick skillet with cooking spray; heat over medium heat. Add mushrooms and sweet pepper; cook until tender, stirring occasionally. Push vegetables to one side of skillet. Pour in eggs; cook, without stirring, until eggs begin to set. Continue cooking, lifting and folding eggs until cooked through, but still glossy and moist. Stir vegetables into eggs.

3. Spoon egg mixture onto hot baked crust. Sprinkle with bacon and remaining 1 cup cheese. Bake 5 to 8 minutes more or until cheese is melted. Sprinkle with black pepper and, if desired, serve with salsa.

Food Processor Pizza Dough

1. Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).